Trinidad Chicken Roti

Ingredients

• 2½-3 pounds (1-1.5kg) chicken thighs ((boneless, skinless, and cut into bite-sized pieces))
• ½ teaspoon (1g) white pepper
• 1 teaspoon (5g) minced garlic
• ½ teaspoon (1g) dried thyme
• ½ teaspoon (3g) salt
• ½ teaspoon (1-2g) curry powder
• ½ teaspoon (1-2g) chicken bouillon
• 2 tablespoons (30ml) canola oil ((more if needed))
• 1 large onion, (diced)
• 2 teaspoons (10g) minced garlic
• 1½ teaspoons (3g) thyme, (fresh or dried)
• 1 teaspoon (2-3g) ground cumin
• 1½ teaspoons (3-4g) smoked paprika
• 1 teaspoon (3g) ground allspice
• 2-3 tablespoons (14-22g) curry powder
• 1 teaspoon (2g) ground nutmeg
• 1 15-ounce can chickpeas, (drained)
• 1 tablespoon (10g) chicken bouillon
• 2 cups (260g) cubed potatoes
• ½-1 teaspoon (<1-2g) cayenne pepper ((optional))
• 1 teaspoon (2g) white pepper
• 3-4 cups (700-950ml) chicken broth
• salt (to taste)

Steps

1. 1

   Place chicken in a large bowl or saucepan, then add salt, garlic, thyme, white pepper, and curry powder.

2. 2

   Mix chicken with a spoon or your hands until well coated. Set aside in the fridge and marinate for 30 minutes or overnight.

3. 3

   When ready to cook, heat a large saucepan with oil. Add onions, garlic, thyme, cumin, allspice, smoked paprika, nutmeg, and curry powder. Stir occasionally for 2-3 minutes until onions are translucent.

4. 4

   Then add the chicken, stir, and sauté for 2-3 more minutes. Add chicken stock if necessary to prevent burning.

5. 5

   Next, add chickpeas, chicken bouillon, potatoes, cayenne, white pepper, and chicken broth. Bring to a boil and simmer until the sauce thickens (it might take 20-30 minutes).

6. 6

   Adjust with salt, pepper, and broth for taste and consistency.